Manitoba flour is 100% pure, this means greater intake of gluten and protein: ingredients that give the flour to absorb more water and retain more carbon dioxide that comes from leavening, for a dough easily workable, deflate.

The strength allows longer leavening and lends itself to more complicated recipes. Our Manitoba flour is incredibly absorbent (with 70% of water remaining dry), it also holds 3 days out of the fridge, without souring and without collapsing.